header Firehouse Kitchen Show Header header

Firehouse Kitchen Show Header


Firehouse Kitchen Show Firehouse thanks

Resorts World Casino NYC

Best Market

Murphs Bloody Mary Mix
Shaolin Self Defense
DiCarlo Foods
Friends of Firefighters

Firehouse Kitchen Show thanks


[ 1 ] [ 2 ] [ 3 ] [ 4 ] [ 5 ] [ 6 ] [ 7 ] [ 8 ] [ 9 ]

Firefighter Charles A. Maria
Somerset Fire & Rescue Company #1, Somerset, NJ Fire Department

• Rigatoni Pasta (1 box per 3 people)
• Thick Cut Bacon (hickory smoked) (3-4 pieces per person)
• Vidalia onion (1 large onion per 2-3 people)
• 4 tablespoons chopped fresh oregano (more to taste)
• 2 tablespoons dry oregano
• Milk (1 Cup per box of pasta)
• Light Cream (1 Cup per box of pasta)
Can use all cream or all milk if desired
• Fresh ground black pepper
• 1 Can of baby peas.
• 1 Cup of Parmgiano Reggiano grated cheese
• Fresh Ground Nutmeg (powdered is OK also)
• Extra Virgin olive oil
• 3 tablespoons of flour
• Salt
• Clove of garlic (optional)

• Slice bacon in large chunks. (Lardons - 1’x1/4’ wide)
• In a large frying pan cook bacon until done. (Bacon should still be slightly soft, not crispy)
• Remove cooked bacon and place in a separate bowl. (Reserve bacon fat)
• In a separate large pot add pasta to salted boiling water. (Reserve 1 cup of cooking water after pasta is done)
• Cook pasta until al dente. 9-10 minutes (Pasta will continue to cook in sauce at end of recipe).
• Cut onions into large chunks. (1/4” pieces)
• Heat 3 tablespoons of bacon fat in frying pan (increase for more bacon flavor) and 3 tablespoons of olive oil in pan. (Decrease if more bacon fat is used) (add finely chopped garlic if desired)
• Add onions and sauté until soft, and translucent. (Pepper to taste)
• Remove onions to same bowl as bacon.
• Clean frying pan heat 2 tablespoons of bacon fat and 2 tablespoons of olive oil.
• Add 3 tablespoons of flour and cook over medium heat for 3 minutes stirring frequently. (Creating a blonde roux for thickening the cream sauce)
• Add cream and milk; bring to a boil until sauce thickens slightly. (If too thick add some pasta water to thin)
• Add ½ teaspoon nutmeg more to taste
• Add pasta, bacon and onions.
• Stir together and simmer 3-4 minutes until pasta is coated and sauce is thickened.
• Remove from heat, add oregano, peas and ¼ cup of grated cheese and toss to incorporate.
• Serve immediately in warm bowls with remaining grated cheese.


HOME00 l00 ABOUT00 l00RECIPES00 l 00OUR SPONSORS00 l 00CONTACT00 l00 MERCHANDISE 00l00 THE HOST00 l00 EPISODES0000 Firehouse Kitchen © 2012